- 2 quarts apple cider, divided
- 1 (2 inch) piece fresh ginger, sliced
- 1 cinnamon stick
- 1/2 teaspoon whole cloves
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 (28 ounce) can pumpkin puree
- Stir 3 cups apple cider, ginger, cinnamon stick, and cloves together in a saucepan; bring to a boil, reduce heat to low, and simmer until slightly reduced, about 15 minutes.
- Remove saucepan from heat and immediately stir brown sugar and honey into the cider mixture until dissolved into the liquid.
- Pour the liquid into a wide glass dish and refrigerate until chilled completely, at least 45 minutes.
- Mix the chilled apple cider mixture with the remaining apple cider and the pumpkin puree in a large pitcher; stir until the puree dissolves into the liquid.